Whadd’ya do when you get bored of making classic elderberry syrup? Make this apple cinnamon version, of course! This apple cinnamon elderberry syrup uses apple juice, fresh apples, and cinnamon to enhance its flavor profile. Plus, I’ve got instructions for both stovetop and Instant Pot!
The creation of apple cinnamon elderberry syrup
Apparently, 2019 is the Year of the Elderberry in the Harp household. I’ve been having so much fun trying new, unique elderberry recipes this season! (Catch up on this series of posts if you haven’t already read the recipes for elderberry gummies, Instant Pot elderberry syrup, and elderberry tea.)
While browsing various recipes, I saw the idea to replace part of the water with apple juice and add fresh apples to the elderberry syrup pot. I thought, “why not add extra cinnamon and use all apple juice instead of water?”
Thus, this apple cinnamon elderberry syrup was born.
One unique thing about this recipe is that you can also reduce the amount of honey in the syrup, because apple juice is already sweet. Although, the honey helps the syrup retain its shelf life, so we are still adding 1/2 cup of honey to this recipe.
The flavors of apples and cinnamon are just quintessential for fall, aren’t they? That’s one reason I love adding them to my elderberry syrup. You can also use this apple cinnamon version to make your elderberry gummies!
Nutrition benefits of apple cinnamon elderberry syrup
This type of elderberry syrup is even more nutritious than the original, because it’s enhanced with everyone’s fall favorite – apples! We all know that “an apple a day keeps the doctor away”, but here’s why they’re so great:
- Good source of vitamin C (wonderful for cold & flu season)
- Contain potassium, which regulates fluid balance and muscle contractions and may help reduce blood pressure
- Apples also contain antioxidants and a plant compound called quercetin, which may have anti-inflammatory and antiviral effects. Read more about the benefits of apples in this article.
Cinnamon is also a star in this recipe, and has many benefits such as:
- Plentiful in antioxidants
- It’s great for reducing inflammation
- Improves heart health and blood sugar
- Antibacterial and antifungal properties, perfect for cold/flu season
Remember to use genuine Ceylon cinnamon, which has more benefits and is lower in the harmful compound coumarin (found in higher doses in cheaper Cassia cinnamon). Find organic Ceylon cinnamon below:
What type of apple juice to use in this syrup?
You can use any type of apple juice in this recipe. Preferably, use organic or fresh pressed apple juice.
The best kind of juice is local, or at least sourced in the US. There have been some concerns in recent years over apple juice from China containing higher levels of arsenic and other questionable food safety standards. Learn more here.
Another great option is to use apple cider, which can often be purchased at local apple orchards in the fall season. Cider differs from juice in that it’s typically unfiltered and sometimes raw, whereas apple juice has often been filtered and pasteruized.
If you don’t want your syrup quite as sweet or apple-tasting, you can use half juice half water (or whatever ratio you prefer). Just make sure you have 6 cups liquid total to make this elderberry syrup.
What type of apples should I use?
You can truly use any type of apples in this syrup! I like dicing the apples into chunks and adding them to the syrup while it cooks.
Another great idea is to save your apple peels in the freezer for this purpose. This reduces waste and adds extra flavor! Preferably, use organic apples if you are using the peel. Or at the very least, wash the apples thoroughly with a fruit and veggie wash or mild castile soap.
The main reason we are adding apples and apple peels is for flavor – remember, the finished syrup will be strained.
Here are some of my favorite kinds of apples to try:
- Fuji
- Pink Lady
- Macintosh
- Honeycrisp
- Granny Smith
- Braeburn
- Jazz
How to make apple cinnamon elderberry syrup
The recipe process is exactly the same as classic elderberry syrup, whether you’re making it on the stovetop or Instant Pot. Just swap the water for apple juice, add chopped apples, and plenty of cinnamon!
First, make sure you use great quality elderberries for your syrup. If you aren’t aware already, elderberries are wonderful immune boosters full of antioxidants – that’s why they’re so popular during cold/flu season. Here are the kind I use:
For stovetop syrup, simply add dried elderberries, apple juice, apple chunks, and spices to a large pot and simmer for around 30 minutes before straining and adding honey.
For Instant Pot syrup, add all your ingredients, lock the lid, and cook on Manual high pressure for 7 minutes before releasing pressure, cooling, straining, and adding honey.
How long is the shelf life? Can you freeze elderberry syrup?
Shelf life. The only downside to making apple cinnamon elderberry syrup is that apple juice/cider doesn’t stay fresh that long. The recommendation shelf life for apple juice is around 10 days.
Since we are adding honey, which has some natural preservative qualities, I’m recommending stretching the shelf life of this syrup by a few days (2 weeks total). Plain elderberry syrup lasts for 2 months though, so there’s a significant difference between the two.
Your apple cinnamon syrup might stay fresh longer than this – I’m being conservative for the sake of writing this blog post as I’d rather be on the safe side. As of this writing, I’ve had the apple cinnamon syrup in my fridge for 3 weeks and it’s still going strong! Use your own judgement on this.
Freezing. One of the things I like best about elderberry syrup (of all kinds) is that it freezes incredibly well! Just leave 1-2 inches of space in the storage jar for expansion in the freezer.
Once your syrup is cool, you can freeze it safely for up to a year. To thaw, simply place in the fridge and it will be ready to use in 24 hours. Keeps fresh up to 2 weeks in the fridge.
Below are the recipe cards for both stovetop and Instant Pot apple cinnamon elderberry syrup. If you enjoy the recipe, please leave a recipe rating in the comments (it really helps the blog grow)!
Apple Cinnamon Elderberry Syrup
This apple cinnamon elderberry syrup uses apple juice, fresh apples, and cinnamon to enhance its flavor profile and health benefits.
Ingredients
- 2 cups dried elderberries
- 6 cups apple juice or cider or half juice, half water
- 2 apples cored and diced, any variety
- 3 cinnamon sticks
- 2 tsp powdered ceylon cinnamon
- 1 tbsp. whole cloves
- ½ cup raw honey
Instructions
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Combine dried elderberries, apples, spices, and apple juice (or water) in a medium sized pot.
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Bring to a boil and stir; reduce heat to medium low and simmer for 30 minutes, stirring occasionally.
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Allow to cool. Strain through a mesh strainer or cheesecloth into a large bowl. Using a potato masher, mash berry mixture well to get all the juice out.
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Add honey and stir well. Divide into small jars and freeze or refrigerate. Keeps 2 weeks in the fridge, up to a year in the freezer.
Recipe Notes
Honey should not be used for infants younger than 1 year of age.
Kids Dosage: For general immune support, take 1 teaspoon daily. For illness, take 1 teaspoon every few hours during the day.
Adult Dosage: For general immune support, take 1 tablespoon daily. For illness, take 1 tablespoon every few hours during the day.
Instant Pot Apple Cinnamon Elderberry Syrup
This apple cinnamon elderberry syrup has tons of apple-y flavor and immune boosting health benefits. Even better, it's made in the Instant Pot to speed up your syrup making process!
Ingredients
- 2 cups dried elderberries
- 6 cups apple juice or cider or use half juice, half water
- 2 apples cored and diced
- 3 cinnamon sticks
- 2 tsp. powdered ceylon cinnamon
- 1 tbsp. cloves
- ½ cup raw honey
Instructions
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Add all ingredients except honey to the Instant pot insert and stir well.
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Close the lid and set the valve to the "seal" position. Set cook time to MANUAL, High Pressure, for 7 minutes.
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When cook time is finished and timer goes off, set the valve to "vent" and do a quick release of pressure. When the pin drops down, carefully open the lid.
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Strain mixture through a large mesh strainer or collander over a large bowl. Mash the elderberry ingredients well to get as much liquid out as possible. Allow to cool for several minutes until liquid is warm, not hot.
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Add raw honey and stir well with a wire whisk to dissolve. Adjust the amount of honey to your preferred level of sweetness.
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Transfer to jars for storage. Keeps up to 2 weeks in the refrigerator, up to a year in the freezer.
Recipe Notes
Do not give honey to infants under 1 year of age.
Kids Dosage: For general immune support, take 1 teaspoon daily. For illness, take 1 teaspoon every few hours during the day.
Adult Dosage: For general immune support, take 1 tablespoon daily. For illness, take 1 tablespoon every few hours during the day.
What’s your favorite kind of elderberry syrup? Classic, Instant Pot, Thick, or will you love this Apple Cinnamon version?
PIN IT!
I am with you.. LOVE playing with elderberries and differing flavours to add variety! Apples and cinnamon? Naturally wonderful combination! Thanks for sharing.
If I may add a ‘herbalists’ note.. In acute situations, adults can take a tablespoon every 15 minutes.. or just keep a glass nearby and sip it throughout the day. Some of my clients attest to the fact that this very direct and focused approach, early on in the ‘fight’.. wards off the virus completely!
Carol, I love this insight! It’s so neat to hear your herbalist wisdom. Is there any adverse affect to taking “too much” elderberry? Also – do you think the apple juice in this recipe will cause it to spoil faster? I’d love to hear your expertise!
Too much of anything is unhealthy 😉
Having a tsp 5 days a week helps to not overwhelm and inevitably denature essential components of our human immune system itself. Sure, if one is sick, increasing the dose may be helpful, but for regular consumption, there is certainly ‘too much elderberry’–just as there is too much vitamin D, too much B12… too much Iron… nothing in and of itself is obsolete of these fundamental wellness practices that we all know, in our higher minds.
Agreed, moderation is key!
I love this twist! Do you have a link for where you purchased your jar? I love the narrow top which would make for easier serving without the mess.
Oh man, I wish I could remember where I got the jar! I think it was another food item, syrup, or drink we purchased and then repurposed the jar. Thanks for reading!
What if using fresh elderberries? is it still 2 cups?
Good question, we just picked about 10 cups worth. In freezer until I hear your answer.
Thanks so much.
Maybe use an extra 1/2 to 1 cup? Dried berries are more concentrated than fresh.
Maybe use an extra 1/2 to 1 cup? Dried berries are more concentrated than fresh.
Does this smell bad when you make it? I’ve heard elderberries smell bad but the cinnamon might counter it? Don’t want to bother my roommate!
The elderberry has a bit of a “tart” smell but I wouldn’t call it bad. The apples & cinnamon do help! Good luck